I can’t imagine a better way to remember a friend, then to think of them every time you make a batch of brownies that everyone loves. Thank you, Amy! Amy made these brownies in PA school with the mint frosting tinted pink, and I gave one to Mike for Valentine’s Day. It was one week after our first date.
The mint layer can be any color, but when it’s green it works well for St. Patrick’s Day. It can also made into a fudge cake by stacking two layers of brownies with the mint frosting in the middle. For Christmas parties, it can be turned it into a Mint Brownie Christmas Tree.
Amy, I love you as much as the brownies!
Even though there are 3 steps, each step is very simple and they are completely worth the time.
Bake one box of brownie mix in a 13 x 9 inch pan with an extra cup of semi-sweet chocolate chips mixed in. I always do the 13 x 9 size, because the brownies come out very rich after the other two layers are added on top. You can make your own brownies from scratch too, but part of this recipe’s beauty is that it dresses up a box mix. You won’t even notice.
Mint Frosting Layer:
1/2 cup (112 grams) butter, with a pinch of salt
2 cups (250 grams) powdered sugar
3 Tbsp creme de menthe, OR 3 Tbsp milk with a few drops of green food coloring.
1 cup of semisweet chocolate chips
6 Tbsp (84 grams) butter
- Bake the brownies according to the instructions above and let them cool.
- Use a mixer to whip up the mint frosting and spread it over the top.
- Melt the butter and chocolate chips in the microwave, stirring every 20-30 seconds to make sure the chocolate doesn’t burn. When it is all melted and smooth, pour it over the top of the mint layer and spread evenly.
Allow the ganache to set, and store brownies in the refrigerator.